Category: Bakery

When I began writing pizza reviews (two years ago this month!), I had no idea how complex the world of bread with stuff on top was. Easily distilled down for airport food courts, pizza is seen as a simple food. But it’s this simplicity that makes ever element vital to a good pie. The most important of which is the crust. A perfect crust begins with baking, a circuitous world of science, art and deliciousness.

This is a world I know little about.

But pizzerias do! Any pizzaiolo worth speaking to will name Tartine Bakery as a source of inspiration (or at lest admiration). Case in point: The Gougere. A light choux pastry–made savory with Gruyère, black pepper and thyme–with a massive hole structure that recalls a cross section of pizza. Just imagine hitting that at the end of a slice of pizza (um, why hasn’t anyone done this yet?!).

Chocolate Croissant

The Chocolate Croissant, soft and buttery–more moist than flaky–hides two thick veins of chocolate. It deserves a trip through a toaster oven, but is still delectable at room temperature.

Morning Roll

Though my heart belong to the Morning Bun at Olive’s in NYC; the sugar crusted, orange zest infused doughy roll from Tartine ranks pretty high in my esteem… especially when enjoyed in nearby Dolores Park.

So Good!

Bisect that sucker…

The Croque Monsieur is where I get nerdy. Playing with the same components of pizza, the savory toppings sit on tart wheat fleck toast. The crust is baked to near-black and the is body sliced into finger thick planks. The bread balances hole density and gluten perfectly–no huge bubbles, no doughy spots will be found in a Tartine slice. The open face sandwich is covered with béchamel, Gruyere, shitaki mushrooms, asparagus, thyme and black pepper and served with a lone pickled carrot. Knife and fork are required tools. A butter knife is not sufficient… trust me.